Vegan Lemon Bars
Servings: 16 bars
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Ingredients
SHORTBREAD CRUST
- 1/2 c vegan butter melted
- 1/4 c Swerve confectioners sugar
- 1 c GF all purpose flour Bob's Red Mill 1:1 Baking Flour
- 1/4 tsp Himalayan sea salt
LEMON FILLING
- 3/4 c lemon juice
- 1 1/2 c Swerve confectioners sugar
- 1 1/4 c full fat coconut milk use mostly white part
- 6 T cornstarch; non gmo
- 1/4 tsp turmeric
FOR DUSTING
- 1/4 c Swerve confectioners sugar for dusting the top
Instructions
- Preheat the oven to 350° F, and line and 8" x 8" Pyrex with parchment paper, and leave a little overhang to act as handles for easy removal.
CRUST
- In a medium mixing bowl, add the wet CRUST ingredients and mix, then add the flour and salt, and stir until combined.
- The dough will be thick. Press it into the pan with your hands evenly and firmly.
- Bake for 18 minutes until the edges are very lightly browned, and set aside.
LEMON FILLING
- Add all the LEMON FILLING ingredients to a blender and run until smooth.
- Pour the LEMON FILLING ingredients from the blender into a medium saucepan and heat over medium, stirring constantly until everything incorporates and begins to thicken.
- Using a spatula, spread the filling over the crust evenly until smooth.
- Bake for 15 minutres then remove them from the oven and allow to cool at room temperature for 3 minutes. Transfer to the refreigerator to set up for an additional couple of hours or overnight.
- Lift the bars out of the pan using the parchment paper.
- Dust generously with the Swerve confectioners sugar and cut into squares.
- You may keep leftover bars covered in the refrigerator for up to a week, or can be frozen for up to a month. ENJOY!!
